Description

This Black Bean and Corn Salad delivers maximum nutritional value with minimal physical effort, combining fiber-rich beans, sweet corn, and crisp vegetables in a refreshing, zesty flavor profile.

Ingredients

Scale

2 cans 15 oz Black Beans, rinsed and drained
2 cups Sweet Corn, thawed frozen or fresh
1 large Red Bell Pepper, finely diced
1/2 cup Red Onion, small diced
1/2 cup Fresh Cilantro, chopped
1 medium Jalapeño, seeded and minced (optional)
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lime Juice
1 teaspoon Maple Syrup
Sea Salt and Black Pepper, to taste
1/2 teaspoon Cumi

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Instructions

Open the cans of black beans and rinse them under cold water until the water runs clear
Dice the red bell pepper and red onion into small pieces. Finely mince the jalapeño and chop the cilantro
In a large mixing bowl, combine the drained black beans, corn, diced peppers, onions, and cilantro. Toss gently
In a small jar, combine the olive oil, lime juice, maple syrup, cumin, salt, and pepper. Whisk until emulsified
Pour the dressing over the salad and fold the ingredients to coat. Let sit for at least 30 minutes before serving

Notes

For better texture, use frozen or fresh corn instead of canned.

This salad does not need reheating and can be stored in the refrigerator for up to 5 days.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 185 kcal
Sugar: 3g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg